Chicken Soup With Mushroom Dumplings
Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1 teaspoon minced parsley
- 1/2 cup mushroom, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (3 lb) chicken, cut up
- 2 onions, diced
- 6 carrots, diced
- 4 stalks celery, with tops sliced
- 1 parsnip, diced
- 5 sprigs parsley, cut into fourths
- salt and pepper, to taste
- 10 cups water
Recipe
- 1 soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a dutch oven or large saucepan. add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. after 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
- 2 dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
- 3 add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
- 4 in a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
- 5 fold them into the yolk-mushroom mixture; set the batter aside.
- 6 remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
- 7 return the chicken to the pot and bring the soup back to a simmer.
- 8 drop the mushroom dumpling batter by the tablespoon into the soup.
- 9 cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
- 10 serve the soup in warm bowls with a dumpling or two floating on top of each serving.
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